Chef Greg Frey Jr. releases cookbook from Golden Door resort

Greg Frey Jr., 46, has published a new cookbook that aims to replace bland wellness food with flavorful, nutrient-dense meals. The fifth volume from the Golden Door resort includes recipes such as golden pan-roasted chicken marinated with saffron and fennel. Frey serves as the executive chef and culinary director at the San Marcos property.

Frey joined the resort in 2014 to overhaul a menu he described as too austere and clinical. Guests, who arrived for rigorous fitness programs, often brought snacks to combat hunger and energy crashes during their weeklong stays. General manager Kathy Van Ness gave him the authority to revitalize the culinary program, noting he had a blank canvas to work with.

His approach prioritizes lean proteins, whole grains, and fiber-rich vegetables. Frey limits the use of butter, cream, and sugar, relying instead on acidity and herbs for seasoning. He explained that he reaches for citrus juice, zest, or vinegar before adding salt to create a pop of flavor and balance out heaviness.

The resort was founded in 1958 by Deborah Szekely and her late ex-husband near Escondido. Szekely reimagined it in 1975 as a Japanese ryokan-style inn with 40 rooms, rock gardens, and 30 miles of trails. Joanne Conway purchased the property in 2012 to restore it. Her family continues to operate the spa following her death in 2024.

Frey draws inspiration from Szekely, 104, whom he regards as the soul of the Golden Door. He studied her books to understand her food precepts and worked with nutritionists to incorporate those principles. The resort now grows 70 percent to 80 percent of its produce in a four-acre vegetable garden and surrounding orchards.

During the pandemic, the resort shut down for about six months in 2020. Frey and his team expanded a farm stand into The Country Store, which now operates five days a week. The store sells local residents produce, flowers, and baked goods, extending the resort's reach beyond its guests.

The cookbook features photography by Sara Remington and includes instructions for dishes like zucchini sauce and persimmon pudding cake. Frey, who studied aerospace engineering before attending Johnson & Wales Culinary School, developed his style in California. He took over responsibility for the resort's gardens in September 2019.